Description:
Lacto-fermentation is the process by with lactic acid bacteria convert sugars into lactic acid. Common examples include sauerkraut, kimchi, and yoghurt. This is usually done in one of two ways: (1) making a salty brine under which to submerge the substrate or (2) adding salt directly to the substrate alongside a weight to allow it to submerge itself in with its own juices. Lactoferments normally take place at room temperature, and the salt, commonly around 2-3% of the mixture’s weight, prevents the growth of undesired bacteria and fungus. Lactic acid bacteria live everywhere - on produce and on our hands - so sanitizing your hands for lacto-fermentation is always optional, and sometimes even detrimental. The resulting mixture is acidic and has the lactic funk associated with the foods above.
Projects:
Ideas:
…